Description

This Quick White Lasagna Soup is a comforting and creamy twist on traditional lasagna, combining tender chunks of chicken, sun-dried tomatoes, and pasta in a rich, flavorful broth thickened with a smooth half-and-half and cornstarch mixture. Finished with fresh spinach and a luscious blend of ricotta, Parmesan, and mozzarella cheeses, this soup offers all the satisfying flavors of lasagna in a warm bowl, perfect for a cozy meal any time of year.

Ingredients

Scale

For the Soup Base:

3 tbsp unsalted butter
1 onion, diced into 1/2-inch pieces
4 garlic cloves, freshly minced
2 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
1/8 tsp chili flakes
4 cups low-sodium chicken broth
1 lb chicken breast, cut into 1-inch chunks
1/3 cup sun-dried tomatoes, chopped into 1/4-inch pieces
2 cups pasta (campanelle or fusilli recommended)
1 cup fresh spinach
1 tbsp nutritional yeast

For the Thickener:

1 cup half-and-half
2 tbsp cornstarch, whisked until smooth

For the Garnishes:

Ricotta cheese
Parmesan cheese, grated
Mozzarella cheese, shredded (preferably whole milk mozzarella)

Instructions

Prepare Mise en Place and Start the Aromatics: Dice the onion into 1/2-inch pieces, mince the garlic cloves, and chop the sun-dried tomatoes into 1/4-inch pieces. Cut the chicken breast into 1-inch chunks and set aside. In a large pot over medium heat, melt the butter until it foams, then add the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onions are softened and translucent, building a flavorful base for the soup.
Build the Flavor Base with Aromatics and Spices: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the softened onions. Stir constantly for about 1 minute until fragrant. This step blooms the spices and releases their essential oils, enhancing the soup’s depth of flavor.
Simmer the Chicken and Sun-Dried Tomatoes: Pour in the chicken broth then add the chicken chunks and chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, cover the pot, and cook for 12-15 minutes or until the chicken reaches an internal temperature of 165°F. While the chicken cooks, boil the pasta separately in salted water until al dente, then drain and set aside.
Remove Chicken and Create the Cream Liaison: Carefully remove the cooked chicken with a slotted spoon and transfer to a cutting board. In a small bowl, whisk the half-and-half and cornstarch together until smooth with no lumps. Pour this liaison into the simmering broth, stirring constantly, and cook for 1-2 minutes until the soup thickens slightly and coats the back of a spoon.
Combine All Components and Finish with Greens: Shred the cooked chicken into bite-sized pieces and return it to the soup. Add the cooked pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and all ingredients are heated through. Taste and adjust seasonings if necessary.
Serve with Cheese Blend: Ladle the soup into bowls and top with a dollop of ricotta cheese in the center. Sprinkle grated Parmesan and shredded mozzarella cheese around the ricotta. The warm soup will soften the cheeses into a creamy, luxurious finish, completing your comforting white lasagna soup experience.

Notes

Use campanelle or fusilli pasta for better texture as they hold the creamy sauce well.
Half-and-half in the liaison mixture thickens the soup without making it gummy; do not skip blending the cornstarch smoothly to avoid lumps.
Ensure chicken reaches an internal temperature of 165°F for safety.
For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, adding extra vegetables or plant-based protein instead.
Sun-dried tomatoes add a subtle sweetness and depth; do not substitute with fresh tomatoes as they change the flavor profile.
Adding nutritional yeast enhances the umami and cheesy flavor without extra dairy.
Use a good quality whole milk mozzarella for best melting results.
Season to taste at the end; depending on the saltiness of broth and cheese, you may want to adjust salt levels carefully.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: white lasagna soup, creamy chicken soup, Italian soup, quick lasagna soup, pasta soup, comforting soup